Russian Potato Salad

Submitted by threeovens

"This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in recipe #408712, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 1⁄4 lbs potatoes, peeled, boiled and cubed
• 2 eggs, hard boiled
• 6 ounces cocktail franks (or other similar)
• 1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained
• 1⁄2 cup fresh peas or 1 cup frozen peas, cooked if desired
• 1 medium onion, finely chopped
• 1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired
• 1 tablespoon capers, drained
• 3⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 1 tablespoon prepared mustard, Dijon preferred
• 2 teaspoons fresh lemon juice
• salt & freshly ground black pepper
• 1⁄2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish)
• boston lettuce leaf, washed and dried (optional for serving)
• 3 ripe black olives, cut in half (optional for garnish)
• parsley sprig (optional for garnish)
• 1 large ripe tomatoes, cut into small wedges (optional for garnish)
• paprika (optional for garnish)

directions

1. Boil potatoes in water until tender, about 20 minutes; let cool.
2. During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
3. Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
4. In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
5. In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
6. Gently combine dressing with potato mixture and chill until serving time.
7. If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.